Walnut Pesto

A spoon scooping pesto from a white bowl.

Walnut pesto is the perfect recipe to use up all that summer garden basil. This vibrant green sauce has a garlicky, herb flavor that's salty and rich from the addition of parmesan cheese and walnuts.

Recipe yield: 1 cup

Prep Time 10

Total Time 10

Servings tablespoons

Author Heather

Ingredients

2 cups (40 g) fresh basil leaves loosely packed
2 garlic cloves
½ cup (50 g) grated parmesan cheese
¼ cup (28 g) chopped walnuts
2 tablespooons lemon juice
½ teaspoon salt
¼ teaspoon pepper
⅓ cup (67 g) olive oil

Instructions

In the bowl of a food processor, add basil leaves, garlic cloves, parmesan cheese, walnuts, lemon juice, salt, and pepper. Pulse a few times until combined (do not over-blend).
Drizzle in olive oil and pulse until desired consistency achieved.

Notes

To prevent bitter pesto: Use fresh ingredients, don't use jarred garlic, remove all basil stems, and don't omit any listed ingredients.
Still bitter?: Add a bit more lemon juice, a tiny amount of granulated sugar or honey (½ teaspoon or less), and don't skip the salt or olive oil. All of these ingredients help balance the flavor of the pesto and help combat bitterness.
Storage: Pesto will keep for 1 week in a tightly sealed container in the refrigerator, or 2-3 months in the freezer.
Substitutions: Pine nuts, sunflower seeds, almonds, cashews, pecans, or pistachios.

Nutrition